This is based on a recipe from In the Kitchen by Allan Campion & Michele Curtis. I love it because it requires very minimal prep, has no onion or garlic and is a long slow cook - so it is suddenly ready and you don’t feel like you’ve been cooking. Making it all the more enjoyable!
I like to serve it with crusty bread and a spinach salad. It is also delicious with barley or couscous.
- 6 lamb shanks
- 1½ tsp harissa
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp allspice
- ⅓ bunch coriander inc roots, chopped
- ½ cup mint leaves
- 625ml (2 1/2 cups) chicken stock
- 375ml (1 1/2 cups) tomato sugo
- pepper & salt
Preheat oven 180°C/160°C fan.
In a heavy oven proof saucepan heat oil and brown shanks on all sides and season well. Add remaining ingredients, stir well. Cover and cook in the oven for 2 hours or until lamb is falling off the bone. Sprinkle with mint.